• Prep-time: / Ready In:
  • Makes 5 cups
  • Serving size: 1¼ cups
  • Print/save recipe

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness; to further dial up the heat, include some of the jalapeño seeds. 

Note: Raw yuca contains toxins which are concentrated in the skin, so always peel and cook the root before eating it.

Ingredients

  • 1 teaspoon baking soda
  • 1 lb. yuca, peeled and cut into 1-inch pieces (3 cups)
  • 2 cups finely chopped fresh kale
  • 2 cups chopped peeled English cucumber
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced scallions (green onions)
  • ½ cup fresh parsley or cilantro, finely chopped
  • ¼ cup lemon juice
  • 1 fresh jalapeño chile pepper, seeded and finely chopped
  • ½ teaspoon sea salt

Instructions

  • In a pot combine baking soda and 10 cups water; bring to boiling. Add yuca and cook, uncovered, about 10 minutes or until yuca is tender; drain. Place yuca in a bowl; let cool.
  • Add remaining ingredients. Toss to combine.
Nutritional Information:

Per serving (1¼ cups): 210 calories, 50 g carbohydrates, 3.1 g protein, 0.6 g total fat, 0.1 g saturated fat, 0 g cholesterol, 287 mg sodium, 3.9 g fiber, 4.8 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (1)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

Elizabeth A. Christensen

Yucca

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.